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This three-course vegan dinner features a specialty cider pairing, accompanied by insights from NECC owner Miguel and Chef Sil, who will guide you through the vegan culinary journey and the cider crafting methods!The Menu:
Starter:
Watermelon Ceviche:
-Spicy marinated watermelon, cucumbers and edamame topped with micro greens
GF, SF **contains sesame
Paired with Fresh Lemon Mint apple wine 7.5% abv
Choice of roll:
Tamarind Eel Roll- eggplant glazed with tamarind and drizzled with green sriracha
GF, SF ** contains sesame
Paired with Smoked Sea salt semisweet cider 5.2% abv
Or
Thai Roll- Tofu marinated in house, spicy almond butter sauce drizzled with house mango sauce
GF, SF **contains nuts
Paired with Apricot and pear infused apple wine 7.5% abv
Any additional roll to order is $15
Dessert:
Mango cheesecake - Sweet cashew mango cream base over date crust
GF, SF ** contains nuts
Paired with Pom’Doz cocktail apple brandy, Pommeau, apple juice, grenadine on ice
Come join the fun and learn a thang or two about vegan food and the flavors that cider can lend to compliment it!
** Indicates a food-related allergy alert.
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Event Venue & Nearby Stays
110 N Plains Industrial Rd, Wallingford, CT, United States, Connecticut 06492
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